Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 2 medium onions, chopped
• 4 garlic cloves, finely chopped
• 1 pound linguica or chorizo sausage, sliced in chunks
• 5 sprigs fresh thyme sprigs
• 1 handful fresh oregano, hand torn
• 2 bay leaves
• 2 pounds Yukon gold potatoes, sliced
• 3 quarts chicken broth
• 1 pound kale, chopped
• Sea salt and freshly ground black pepper
• 2 dozen Littleneck clams, scrubbed
• 1/2 pound perch, cod, or bass fillets, skin and pin bones removed
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 Recipe Rustic Crusty bread, for serving, recipe follows

Directions

Rustic Garlic Bread:

4 garlic cloves, coarsely chopped

4 fresh oregano sprigs, leaves stripped off the stem

4 fresh thyme sprigs, leaves stripped off the stem

1 handful fresh flat-leaf parsley, coarsely chopped

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large loaf country or Portuguese bread

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

Yield: 6 to 8 servings